Food Safety Magazine

Signature Series

In this online feature, FSM readers find more practical and hot topic articles with contributions from experts in industry, and services and technology development companies.

Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance professionals.

Food Safety Magazine Signature Series content allows readers to get more information, faster. Visit often to read the latest additions to the Signature Series editorial line-up!

Food Safety Calls for an Integrated Pest Management Plan
Food Safety Calls for an Integrated Pest Management Plan
April 8, 2014
By Timothy Larson

Pests are serious problems in a restaurant, as they can contaminate food supplies, damage facilities and contribute to foodborne illness.

Improving Food Safety with Industrial Internet-Enabled Technologies
Improving Food Safety with Industrial Internet-Enabled Technologies
April 7, 2014
By Katie Moore

Technology is transforming the way manufacturers can work to improve food safety.

How to Be Audit-Ready, Anytime
How to Be Audit-Ready, Anytime
April 7, 2014
By Dr. Zia Siddiqi, Ph.D., B.C.E.

Five documentation tips will help a company ace the pest control portion of their third-party audit.

The Pest Management Partnership
The Pest Management Partnership
April 4, 2014
By Patricia Hottel

Both client and pest management professionals play an important role in pest elimination in food facilities.

Transitioning to GFSI-Recognized Standards
Transitioning to GFSI-Recognized Standards
April 4, 2014
By Ron Shepard

Global benchmarks create a way to consolidate multiple audit requirements for the food industry.

 

Using Quality Tools and Metrics for Comparison of Error Potential in Pathogen Testing Methods
April 1, 2014
By Maureen Harte, Lean Six Sigma Master Black Belt

The FMEA is now seen as an important analysis tool to be used in conjunction with the HACCP to ensure quality and brand protection. This piece details cumulative findings from a study of proficiency test data in which labs were testing for the presence or absence of four common pathogens, Escherichia coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter spp. in proficiency samples.

Safety from Field to Fork
Safety from Field to Fork
December 16, 2013
By Mike Garry

Food safety must rely on safe and effective sanitation solutions.

 

Eliminating Contamination from Food Processing
Eliminating Contamination from Food Processing
December 16, 2013
By Intech

A Dutch food manufacturer adjusted the design of their equipment to eliminate potential contamination problems experienced during a deboning operation.

 

The Future of Food Safety: Taking a Proactive Approach with Technology
The Future of Food Safety: Taking a Proactive Approach with Technology
December 5, 2013
By Mike Edgett

Your food safety solution may need to evolve with new technologies to ensure compliance with new regulations.

Manual HACCP Monitoring – What’s the Worst that Could Happen?
Manual HACCP Monitoring – What’s the Worst that Could Happen?
December 4, 2013
By Edward Musial and Christian Koether

Foodservice kitchens need a consistent solution for managing food safety and HACCP plans

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